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Ok, so this is going to be an interesting one. Getting my kids to eat cheese on anything other than pizza is a chore, so pie with Ricotta, I’ll definitely have to update y’all on how this goes over. I would also like to state that I had to incorporate my own twists into this as my small town grocery didn’t carry the cookies needed to create this dish.

Ingredients:

14oz semisweet chocolate squares

2 containers Ricotta cheese at room temp

3/4C heavy whipping cream

1 package chocolate wafers (44 cookies)

Instructions:

Start by breaking 12oz of the chocolate into pieces, place into a heatproof bowl and melt. While that is going on you are going to blend your ricotta until very smooth (I like texture, so mine was not as smooth as it otherwise should have been. Once, you’re satisfied with your ricotta, you add in the melted chocolate, place aside.

In a large bowl, beat cream until stiff peaks form. Gently fold into the chocolate mixture.

Arrange half of your wafer cookies on the bottom of the pan and cover with half of the chocolate mixture, repeat. Once done, cover with plastic wrap and refrigerate for at least six hours and up to two days. When you are ready to serve shave chocolate on top and serve.

Ok now for my alterations, my grocery store doesn’t carry chocolate wafers so I bought chocolate teddy grahams and instead of layering, obviously the mixture is serving as a pie filling. I also decided to make homemade whip cream for on top! We will be eating it for dessert tonight so I will update you on how my family reacted to it. 🙂

Family update: My youngest three loved it! I think it’s just about sinful and my husband (after a couple of slices) is now a fan. My oldest won’t try it. All in all, I think we have a winner.

My family and I are striving to change our eating habits so I was pinteresting for my next food attempt and stumbled on this recipe. Good timing too because I recently won a gift pack from Navitas Naturals .

I found this recipe on Pinterest but the link took me to Food and Whine.

Preheat over to 350F. Combine ingredients together in a mixing bowl. On a greased cookie sheet, drop about a tablespoon of the mixture for each cookie. Top with a couple chocolate chips on each cookie. Bake for 15 minutes.Makes about 16 cookies.

These cookies were tasty but I have to admit it will take a few more times of eating them to actually acquire a taste for them.

I haven’t had a ‘Tres Leches Cake’ for years! I decided to ask a family member for the recipe so I can make my own. Wednesdays in my house are Pizza Wednesday and the Hubby and I’s (is that a word? I’s?? Hmm..) cheat day. So of course, I made it! Not really clear if this is an old family recipe or one my had found but here it is.

Ingredients:

1c flour

1 1/2 tsp baking powder

1/4 tsp salt

5 eggs; separated

1 c sugar; divided

1 tsp vanilla bean paste (I used plain vanilla extract)

1/3 c milk

1- 12oz can evaporated milk

1- 14oz can sweetened condensed milk

1/4 c heavy cream

1 pint heavy cream

3 Tbsp sugar

First preheat your oven to 350*, then spray a 9*13 pan with cooking spray.

Next you are going to combine your flour, baking powder and salt in a large bowl and set aside. Divide your eggs into two separate bowls.

Beat the egg yolks with 3/4c of the sugar until the yolks are a pale yellow color. Stir in milk and the vanilla.

Pour the egg mixture over the flour mixture and mix gently. Then you are going to beat your egg whites until you start seeing soft peaks began to form. With your mixer still on, you are going to add the remaining sugar. Beat until the egg whites are stiff but not dry.

Gently fold egg whites into the flour mixture until well combined. Pour into your prepared pan and spread evenly. Bake for 35-45 minutes or until a toothpick comes out clean. Cool on wire rack for 15 minutes.

While that is cooling you will mix your condensed milk, evaporated milk and 1/4 cup of the heavy cream in a small pitcher.

Pierce cake with a fork several times then drizzle the milk mixture over the cake. Allow the cake to absorb over night in the fridge. *Make sure to cover the cake while it is in the fridge*

Icing:

Whip 1 pint of the heavy cream with 3Tbsp of sugar until thick. Using a chilled bowl; whisk two minutes. Spread on top of cake, cut and serve.

Unfortunately I didn’t get a picture of the icing part, Sorry.

As with all things, not everyone is going to enjoy it. When we ate this, only me, my five year old and my one year old liked it. My husband and ten year old said that they really liked the frosting but the cake itself was hard to eat. The wet, “soggy” texture was too much. O’well, así es la vida!